Vanilla Chocolate Chip Bundt Cake Recipe
This vanilla chocolate chip bundt cake is a delightful treat that combines the rich flavors of chocolate and vanilla in a moist and fluffy cake. Sprinkled with a dusting of powdered sugar, each bite is a perfect balance of sweetness and richness. Easy to make and visually stunning, this bundt cake is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1 package (15.25 ounces) yellow cake mix
- 1 cup miniature chocolate, chips
- 1 package (4-serving size) vanilla instant pudding mix (I used a 3.4 ounce package)
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 large eggs
- 2 Tablespoons McCormick® Pure Vanilla Extract
- Powdered sugar for serving
Instructions
- Heat oven to 350 degrees F. Spray a 12 cup bundt pan thoroughly with non-stick baking spray or if using a mini bundt pan, spray the individual cavities.
- In a medium sized mixing bowl, add chocolate chips and 3 Tablespoons of the dry cake mix. Mix thoroughly and set aside.
- Add remaining cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Using an electric mixer on low speed, mix all ingredients together until combined. Increase speed to medium and mix for one more minute.
- Pour in chocolate chips and stir in using a wooden spoon or rubber spatula. Pour into greased and floured 12-cup Bundt pan. Or if using mini bundt pan, using a medium cookie scoop (1 1/2 Tablespoons), scoop into individual cavities.
- For large bundt pan
- Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
- For mini bundt cakes
- Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 to 5 minutes.
- Flip onto wire cooling rack and allow to cool completely. Sprinkle powdered sugar on top before serving.
Cook Time
50M
Prep Time
PT15M
Yield
16 servings or 28-30 mini bundt cakes
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